One Pot Spaghetti
This one pot spaghetti packed with juicy pork sausage, peppers, and mushrooms is on the table in 30 minutes!
Servings: 6 servings
Equipment
Ingredients
- 1 tablespoon olive oil
- 1 yellow onion diced
- 1 green bell pepper diced
- 4 garlic cloves minced
- 1 pound mild pork sausage I use Jimmy Dean's, you can also use ground beef
- 2 cans (4 ounces each) sliced mushrooms
- 6 ounce can of tomato paste
- ½ teaspoon dried Italian Seasoning
- ½ teaspoon dried thyme
- ½ teaspoon dried rosemary
- ¼ teaspoon fresh ground black pepper
- 1 teaspoon salt or to taste
- 2 cups chicken broth
- 2 cups water
- 8 ounces dry spaghetti break in half
Instructions
- Sauté the veggies. Heat the olive oil in a large Dutch oven over medium-high heat. Add the onions and peppers and cook for 4 minutes. Stir in garlic and cook for 30 seconds.
- Cook the sausage. Add the sausage and cook for 4 to 5 minutes or until crumbled and browned, stirring occasionally. Drain any excess fat.
- Make the sauce. Return the pot to the heat and add mushrooms. Cook for 1 minute. Stir in tomato paste, then stir in the Italian seasoning, thyme, rosemary, black pepper, and salt. Then, add chicken broth and water and bring to a boil.
- Put it all together. Add the spaghetti to the pot and return to boiling. Finally, reduce the heat to medium-low and boil gently, uncovered, for 10 to 15 minutes or until the spaghetti is thoroughly cooked and the liquid has mostly evaporated.
- Serve. Remove from heat and enjoy!
Nutrition
Serving: 1.75cups | Calories: 451kcal | Carbohydrates: 40g | Protein: 20g | Fat: 24g | Saturated Fat: 7g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 11g | Trans Fat: 0.2g | Cholesterol: 54mg | Sodium: 1285mg | Potassium: 749mg | Fiber: 4g | Sugar: 7g | Vitamin A: 570IU | Vitamin C: 25mg | Calcium: 49mg | Iron: 3mg
